From Saveur Magazine, March 1999

Ingredients

For the cookies

3 3/4 cups flour
3/4 tsp. baking powder
2 tsp. baking soda
2 1/4 cup sugar
16 tbsp. margarine, cut into pieces
3/4 cup cocoa, sifted
1/4 tsp. salt
2 eggs
1 tsp. vanilla extract
1 1/2 cups milk

For the fudge icing

3 1/2 oz. bittersweet chocolate
3 1/2 oz. semisweet chocolate
1 tbsp. butter
4 1/3 cups confectioners’ sugar, sifted
2 tbsp. corn syrup
1 tsp. vanilla extract
Pinch salt

For the buttercream frosting

(Notes: 1 January 2011 – WAY too much; try cutting by 1/3 next time)

7 cups confectioners’ sugar
16 tbsp. room temperature butter, cut into pieces
1/2 cup vegetable shortening
7 tbsp. milk
1 tbsp. vanilla extract
Pinch salt

Procedure

For the cookies

Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.

Sift together flour, baking powder, and baking soda in a medium bowl and set aside. Put sugar, margarine, cocoa, and salt in bowl of standing mixer and beat on medium speed until fluffy. Add eggs and vanilla and continue to beat. Add half the milk, then half the flour mixture, beating after each addition until smooth; repeat with remaining milk and flour mixture. Spoon or pipe batter onto parchment-lined baking sheets, making 3-inch rounds 2-inches apart.

Bake until cookies are set, about 12 minutes. (Notes: 1 January 2011 – closer to 15 minutes seems to be better. You mileage may vary.) Allow to cool, then remove from parchment.

For the fudge icing

Melt bittersweet and semisweet chocolates and butter in the top of a double boiler over simmering water over medium heat. Add confectioners’ sugar, corn syrup, vanilla, salt, and 6 tbsp. boiling water and mix to a smooth, stiff paste with a rubber spatula. Thin icing with up to 8 tbsp. more boiling water. Icing should fall from a spoon in thick ribbons. Keep icing warm in a double boiler over low heat.

For the buttercream icing

Put sugar, butter, shortening, milk, vanilla, and salt in the bowl of a standing mixer. Beat on low speed to mix, then increase to medium and beat until light and fluffy.

To frost the cookies

Using a metal spatula, spread about 1 tbsp. of warm fudge icing on half of the flat side of each cookie. Spread the other half of each cookie with 1 heaping tbsp. buttercream icing.

Makes about 30

Hemstrought’s Bakery generously shared its recipe with us, but we had to adapt the quantities: The original makes 2,400 cookies!

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